While the leaves of herbs are delicious, you can also rely on using herbal flowers to also add flavour to a meal in many instances. A flowering herb can make a delightful addition to a dish focusing on herbal flavours and to beautify the overall look of a dish. In some instances also, the flowers have unique properties of their own, such as chamomile flowers in tea. Here are some ideas to help you make the most of herbal flowers in your culinary pursuits.

Steps

1

Select suitable herb blossoms. There is a variety of good blossoms that can be found on herbs. Look for such flowers as:

Basil flowers

Borage flowers

Chamomile flowers

Chive flowers

Dill blossom

Fennel flowers

Lavender flowers

Marjoram flowers

Mint flowers

Oregano flowers

Rosemary flowers

Thyme flowers

2

Use the flowers to their best advantage. Some flowers are best used as a tea, for example, chamomile flowers. Others make terrific garnishes on a dish or super additions to improve the overall look of a salad, such as basil flowers. Here are some basic ideas for usage:

Basil flowers - add to salads, use as a garnish on a plate or put atop a pasta dish

Borage flowers - use as a cooling addition to drinks and ice cubes, add to salads

Chamomile flowers - make tea

Chive flowers - add to salads, place as a garnish on a dish

Dill blossom - tasty addition to salad, as a garnish

Fennel flowers - salad garnish

Lavender flowers - use to make lavender sugar, in cookies/biscuits, as a garnish, to make lavender tea